Mysore Pak Recipe: Easy Steps with Pictures

Embarking on the journey of creating Mysore Pak, a delectable Indian sweet, can be quite an adventure for those new to confectionery. Known for its rich, buttery texture and melt-in-the-mouth quality, this besan halwa dessert hails from Mysore in the state of Karnataka. Here's your step-by-step guide to making this traditional Indian sweet at home with ease, ensuring you get all the flavors and textures right.

What You Need

Before you dive into the process, let's gather the ingredients:

• 1 cup gram flour (besan) - finely sieved for smoothness
• 1 cup ghee (clarified butter) - you'll use this in stages
• 1 cup sugar - for the perfect sweetness
• 1/2 cup water - for the sugar syrup
• 1/4 cup milk - to prevent ghee from browning too fast
• Cardamom powder - a pinch for flavor
• Almonds or cashews (optional) - for garnishing

Step-by-Step Instructions

Preparing the Sugar Syrup

Begin by making a sugar syrup:

1. Add the sugar to a heavy-bottomed pan with water.
2. Stir until the sugar dissolves, then let it boil to reach a one-string consistency. This means when you lift the syrup between your thumb and forefinger, it should form a single thread before breaking.

Mixing Besan with Ghee

While your sugar syrup is boiling:

1. Sieve the besan to remove any lumps and set it aside.
2. Heat ¹⁄₄ cup of ghee in another pan until warm, then add the besan.
3. Roast the besan over medium heat, stirring constantly to ensure even browning. The besan should turn aromatic, light brown, and you should not smell raw flour.

Combining Ingredients

Now, combine everything:

1. Pour the warm sugar syrup into the roasted besan mixture very slowly, stirring continuously to avoid lumps.
2. Reduce the heat to low and keep stirring until the mixture thickens.
3. Gradually add the remaining ghee in parts, mixing well each time. The ghee will cause the mixture to bubble and froth.
4. Keep cooking until the mixture leaves the sides of the pan and turns glossy. This indicates it’s ready.

Setting the Mysore Pak

Once your mixture is ready:

1. Grease a tray or a plate with ghee.
2. Pour the Mysore Pak mixture into the tray, smoothing the top with a spatula.
3. Let it set for a few minutes, then cut into diamond or square pieces with a sharp knife.
4. Allow it to cool and set completely.

⚠️ Note: Mysore Pak needs to be cooked over low to medium heat. High heat can cause the sugar syrup to crystallize, ruining the texture.

Tips for Perfect Mysore Pak

• Patience is Key - Slow cooking over low heat is crucial for the right texture.
• Ghee Quality - Use pure, high-quality ghee for the best results.
• Stirring - Continuous stirring is essential to prevent burning or uneven cooking.
• One-String Consistency - The sugar syrup should reach this exact consistency for the Mysore Pak to set correctly.

As we wrap up our culinary journey in creating Mysore Pak, remember that this sweet is not just about the taste but also the tradition it represents. From Mysore to your kitchen, this dessert carries the essence of Indian culinary heritage. Every bite of this rich sweet brings with it memories of festivals, celebrations, and the joy of sharing with loved ones. With patience and care, you can now master this recipe, bringing joy to any occasion with your homemade Mysore Pak. Enjoy the richness of this traditional dessert!

Can I make Mysore Pak without sugar?

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While traditional Mysore Pak relies on sugar for its texture and taste, you can try using jaggery or honey, but the results might differ in terms of texture and flavor.

How long does Mysore Pak last?

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When stored in an airtight container at room temperature, Mysore Pak can last for about a week to 10 days. Refrigeration might extend its shelf life but could affect its texture.

Why did my Mysore Pak turn grainy?

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A grainy texture often results from overcooking or insufficient stirring during the cooking process. Make sure to cook it gently and keep stirring.

Can I use regular flour instead of besan?

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Mysore Pak is specifically made with besan (chickpea flour), which gives it its unique flavor and texture. Substituting with regular all-purpose flour will alter the dessert significantly.